New to the forum and new to bread baking… so thanks for your patience!
Background: using a KA instant yeast recipe which calls for a 2 1/2 to 3 hr rise after an initial 1hr of rise that incorporates three 20 minute periods with folds.
Question: Based on results from my initial batch and having made observations in a French boulangerie a year ago, I plan to extend the bulk rise by putting the dough in the refrigerator overnight and baking mid morning. Is there any harm in doing that?
Thanks!
... it will improve the flavor and make the dough easier to handle. Just remember that the dough will continue to ferment for about an hour after it goes into the refrigerator, so put it in an hour or so before you think it would have been ready.
TomP
No harm. Enjoy!
…baguette dough at least overnight after a 60-90 minute counter rest with stretch and folds. Cold dough is easier to handle for pre-shape at least.
On my fourth attempt making baguettes, I tried an autolyse instead of a preferment. It was a disaster. The dough did not rise!
Initially I mixed flour and water for a 67% hydration. After completely hydrating the flour and letting it rest for 45 min, I needed to add the yeast and salt and begin the kneading process. In the meantime however I decided to change the dough to a 70% ratio (probably not a good idea!). So while I was at it, I mix the yeast and the salt with the additional water, added it the bowl, and begin kneading (by machine).
The water didn’t easily absorb into the dough while kneading (eventually did) and it felt like there might have been clumps in the dough as well.
Bottom line: the dough never rose and I had to throw it out!
Any/all fault analysis welcomed!
Four sourdough: Prime your starter (200g preferment, 160g warm water, 160g bread flour)….wait 2 hrs. Combine primed starter (400g) with 600g bread flour/200g whole wheat flour, 650g water….let it rest 1 hour (the rest period is your autolyse). Add salt and optionally any other ingredients (I add 50g olive oil and 50g honey). Rest an hour then do folds every 30 minutes for two hours, shape and let rest 30 min. Shape and toss in fridge to bulk ferment overnight. For baguettes you increase hydration and use a poolish too. Here’s a link to a Modernist Breads that explains the perfect baguettes https://modcuisine.wpenginepowered.com/wp-content/uploads/2018/12/BREAD_Vol4_34_Errata-1.pdf
That hardly makes sense, that the yeast didn't get active. Something else must be involved. HAve you used this yeast before, so that you know it's still able to work? Having trouble adding more water is normal, though.
TomP
Yep, all the same ingredients!
What was the yeast amount? Flour amount?
If you used the same amount of yeast like in the preferment (poolish I assume), then the rise takes probably 24h or more.
perhaps, if the yeast sat with the salt and the small amount of remaining water a little too long, the high salinity might have killed it. I had this happen once when I had just started baking. Ever since, though I've read that it's almost impossible for salt to kill all the yeast, it has become one of my superstitions, and I always add yeast/sourdough and knead/mix enough to start at least minimal development before adding salt.
Rob
Mixing yeast and salt is a nono. Enjoy!
PS - check the other thread.
As said, too much salt in too little water can damage the yeast if it sits too long. The salt draws water out of the yesst. Osmotic shock AI tells me it's called. Not all the yeast would have to be killed for the rise to be seriously affected. Another thing is, it is advised not to dissolve instant yeast in liquid at all. Your recipe uses instant. Add the also-mentioned possibly of stale yeast and you could have the perfect storm for no rise.
Edit: a poolish with salt and yeast that can sit all night contains a lower concentration of salt so doesn't harm the yeast.
I don't think instant yeast will perform worse if it's pre-soaked. Rather, it's just not necessary. Even most current-day active dry yeasts don't need soaking either, from what I have read. They have been very improved since they first were developed.
I agree with you Tom, but since instant can be more "sensitive" to the environment (water temp, salt) with its thinner coat, I threw that one in there too.